Estimation of Tomato Fruit Lycopene Content after Storage at Different Storage Temperatures and Durations-Reference-Cited by-同舟云学术

Estimation of Tomato Fruit Lycopene Content after Storage at Different Storage Temperatures and Durations

Published:2018-10-01 Issue:4 Volume:56 Page:157-160
ISSN:1880-554X
Container-title:Environment Control in Biology
language:en
Short-container-title:Environmental Control in Biology

Author:

TAKAHASHI Noriko¹,YOKOYAMA Nagisa²,TAKAYAMA Kotaro¹,NISHINA Hiroshige¹

Affiliation:

1. Graduate School of Agriculture, Ehime University

2. Faculty of Agriculture, Ehime University

Publisher

Japanese Society of Agricultural, Biological and Environmental Engineers and Scientists

Subject

Plant Science,Agronomy and Crop Science

Link

https://www.jstage.jst.go.jp/article/ecb/56/4/56_157/_pdf

Reference15 articles.

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2. Ito, H., Horie, H.　2009.　Proper solvent selection for lycopene extraction in tomatoes and application to a rapid determination. Bull. Natl. Inst. Veg. and Tea Sci. 8: 165-173.

3. Ilahy, R., Hdider, C., Lenucci, M. S., Tlili, I., Dalessandro, G.　2011.　Antioxidant activity and bioactive compound changes during fruit ripening of high-lycopene tomato cultivars. J. Food Compos. Anal. 24: 588-595.

4. Lana, M. M., Tijskens, L. M. M., van Kooten, O.　2006.　Effects of storage temperature and stage of ripening on RGB colour aspects of fresh-cut tomato pericarp using video image analysis. J. Food Eng. 77: 871-879.

5. Lopez Camelo, A.F., Gomez, P.A.　2004.　Comparison of color indexes for tomato ripening. Hortic. Bras. 22: 534-537.

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